Modeling Chocolate Rose

1) Melt white chocolate over a bain-marie to 100F.
Allow the chocolate to cool to room temperature.
2) Separately, whisk together the glucose and simple syrup
and heat to 90F. Pour this mixture over the white chocolate and
stir together until uniform.
3) Pour mixture into a bowl, cover the surface with plastic wrap
and allow the mixture to rest for 24 hours at room temperature.
4) The next day, knead the modeling chocolate until pliable.
The modeling chocolate is now ready to use.

MAKING AN EDIBLE ROSE!

1) Knead the modeling until pliable.
2) Flatten the modeling chocolate into a disk. Place the modeling
chocolate onto a SILPAT, and top with a sheet of plastic
wrap. Using a rolling pin, roll-out the chocolate to a 1/8-inch
thickness. see picture #1
3) Using round cutters. Cut-out:1-1 1/2" round and 15-1 1/4" rounds. see
picture #2
4) Top the rounds with a sheet of plastic wrap. Using your index
finger (a plastic spoon also works well), gently taper one half
of each round. The top edge should be thin and delicate. (this
will become the top of each petal) see
picture #25) The one larger round is used to form the center
of the rose. Create this by simply rolling the round into a tube
and create a flat base. see picture #2
(far left)
6) 3 rounds surround the center to form the bud. To create
a natural looking rose, attach one edge of the first round to
the center, then attach the second round tucking the second
petal inside the first. Repeat this procedure for the third
round. see picture #37) The next row of petals consists of 5 rounds
surrounding the bud. Repeat the same technique as above. But
for a natural look, gently curl back the right edge of
each petal.
8) The next row of petals consists of 7 rounds surrounding
the rosebud. Repeat the same technique as above. But for a natural
look, gently curl back both edges of the petal.
9) Finally, using both hands gently taper the sides of the rose
to look more delicate. Use scissors cut-off any excess modeling
chocolate from the bottom.
10) Create leaves by cutting-out leaf shapes with a knife. Cover
them with plastic wrap and taper the edges with your finger.
Using the back of a paring knife, gently score the top of each
leaf to create veins. Curl leaves into natural looking shapes.see picture #4
11) If the modeling chocolate should become soft and warm while
working, simply refrigerate for a few minutes.
12) Store the roses in a clean, dry and cool location. They will
last for months!
13) Decorate cakes, wedding cakes and chocolate centerpieces
with these beautiful "edible" roses!see picture #5